Best Ever Spritz Cookie

best ever spritz image
374
37 Reviews
The best ever recipe for buttery spritz cookies with festive variations, perfect for a Christmas party dessert.
45 min
Prep Time
1:10
Total Time
60 cookies

Ingredients

1 cup
Land O Lakes® Butter, softened
2/3 cup
sugar
1
large Land O Lakes® Egg
2 teaspoons
vanilla
1/2 teaspoon
salt
2 1/4 cups
all-purpose flour

Directions

  1. Heat oven to 400°F.
  2. Combine all ingredients except flour in bowl. Beat at medium speed until creamy. Add flour; beat at low speed until well mixed. Prepare dough as directed by variations below, if desired. (If dough is too soft, cover and refrigerate, 30-45 minutes.)
  3. Place dough into cookie press fitted with template. Form desired shapes, 1 inch apart, onto ungreased cookie sheets.
  4. Bake 6-8 minutes or until edges are lightly browned.

Recipe Tips

Variations:

Chocolate Chip Spritz: Add 1/4 cup coarsely grated semi-sweet chocolate.

Eggnog-Glazed Spritz: Add 1 teaspoon ground nutmeg. Glaze: Stir together 1 cup powdered sugar, 1/4 cup butter, softened, 2 tablespoons water and 1/4 teaspoon rum extract in bowl until smooth. Drizzle over warm cookies.

Lebkuchen Spice Spritz: Add 1 teaspoon ground cinnamon, 1 teaspoon ground nutmeg, 1/2 teaspoon ground allspice and 1/4 teaspoon ground cloves. Glaze: Stir together 1 cup powdered sugar, 2 tablespoons milk and 1/2 teaspoon vanilla in bowl until smooth. Drizzle over warm cookies.

Mint Kisses: Add 1/4 teaspoon peppermint extract. Immediately after removing cookies from oven place 1 chocolate candy kiss on each cookie.

Nutrition Facts (1 cookie)

Calories
50
Cholesterol
10mg
Carbohydrates
6g
Protein
1g
Fat
3g
Sodium
50mg
Dietary Fiber
0g

Recipe Comments and Reviews

Rating

I maKe the cookies with this recipe because is easy and Was excellent. My nice 7 years old an my Nephew of 4 have fun making the cookies, the texture and taste excellent too,and I use land o lakes margarine.

Rating

Hi Diane, you could always substitute almond extract for vanilla extract if you wish. Sprinkling the cookies with sugar before baking can also help add a bit of sweetness. Happy baking!

Rating

Hi Jennifer, every cookie recipe has a specific ratio of ingredients to ensure the cookies turn out perfectly. Our recipe calls for 1 egg because that is what worked for us when developing this recipe. Hope this helps - happy baking!

Rating

Hi Linda, you can use whatever you have on hand. The recipe will work either way. Happy baking!

Rating

Best ever spritz? Come on, it was so tasteless I ended up throwing away the entire batch. My 9 year old even said that they tasted like nothing. Shame, I had high hopes for this recipe based on other reviews.

Rating

Hi Nan, it sounds like your dough may be too soft. With spritz, it's important that the dough is soft enough to press through, but firm enough to hold their shape. Try refrigerating the dough until it reaches room temperature. You also might not have enough flour in the dough - try adding a small amount of flour (1-2 teaspoons) at a time until the dough is firm, but not too stiff. Hope this helps - happy baking!

Rating

Hi Carol, you are correct - this recipe does not call for baking powder. These cookies are buttery and slightly dense, so they don't need to rise much. Hope this helps! Happy baking.

Rating

I think these are very good but I am wondering if using some almond would make them a little sweeter? I kind of wish they were just a little sweeter!

Test Kitchen Comment
From: mallory
Hi Diane, you could always substitute almond extract for vanilla extract if you wish. Sprinkling the cookies with sugar before baking can also help add a bit of sweetness. Happy baking!
Posted December 30, 2015

Rating

I made these today and they turned out great. The first batch, I forgot the salt. I included it in the second batch. We all preferred the first batch, the second was too salty. 1/2 tsp was too much...

Rating

This is the first disaster I've had in a long time. It happens to all of us, but I've been a decent baker for years now. I bake Spritz Cookies every year, and now that it's Christmas Eve, realized that I hadn't this year. I made the dough, filled the press, and proceeded to blob out shapeless tufts that were allegedly Christmas Trees. The dough was a mess. This after letting it chill in the fridge for 40 minutes. After taking them out of the oven and letting them cool, the cookies crumbled to touch into cookie dust. Luckily, there is the old fashioned recipe I always use on hand, and I'm grateful for the other desserts that I've already prepared.

Rating

This recipe did not work well in my Wilton's Spritz cookie press. It also didn't have much flavor. I will use another recipe next time.

Rating

Should i used salted or unsalted butter? Thanks!

Test Kitchen Comment
From: mallory
Hi Linda, you can use whatever you have on hand. The recipe will work either way. Happy baking!
Posted December 30, 2015

Rating

Perfect texture for cookie press. We did them with shortening instead of butter and almond extract instead of vanilla, but I think they'd be great either way. I finally found a spritz recipe that I LOVE.

Rating

My cookies came out so small. Am I doing something wrong?

Rating

These cookies are delicious. Just baked them tonight. Exactly how I remembered my Moms tasted. Did not change one thing the recipe was perfect!! Thank you.

Rating

I have this recipe from my grandmother but it calls for 3 yolks instead of 1 egg. Other than the nutritional value, how does the whole egg affect the cookie versus 3 yolks?

Test Kitchen Comment
From: mallory
Hi Jennifer, every cookie recipe has a specific ratio of ingredients to ensure the cookies turn out perfectly. Our recipe calls for 1 egg because that is what worked for us when developing this recipe. Hope this helps - happy baking!
Posted December 30, 2015

Rating

No baking powder?

Test Kitchen Comment
From: mallory
Hi Carol, you are correct - this recipe does not call for baking powder. These cookies are buttery and slightly dense, so they don't need to rise much. Hope this helps! Happy baking.
Posted December 29, 2015

Rating

This recipe was wonderful! I do not own a cookie press so I used the pastry bag method and the dough performed beautifully. Thanks for a great recipe!

Rating

Why does the dough stick? It won't release from the press?

Test Kitchen Comment
From: mallory
Hi Nan, it sounds like your dough may be too soft. With spritz, it's important that the dough is soft enough to press through, but firm enough to hold their shape. Try refrigerating the dough until it reaches room temperature. You also might not have enough flour in the dough - try adding a small amount of flour (1-2 teaspoons) at a time until the dough is firm, but not too stiff. Hope this helps - happy baking!
Posted December 29, 2015

Rating

Hi Nancy, if you'd like to make cut-out cookies, we'd suggest using our Best Ever Butter Cookies recipe - you can find it by searching in the bar at the top of the page. Happy baking!

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